Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, mash the bananas until smooth. Add the mashed bananas to the butter mixture and mix until combined.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Fold in the chopped toasted pecans if you’re using them.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Make the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and stir until fully combined, and bring the mixture to a simmer. Allow it to cook for about 2 minutes, stirring constantly.
Carefully pour in the heavy cream and stir until the mixture is smooth. Let it simmer for another 2 minutes.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Let the caramel mixture cool for about 15 minutes, then slowly add the powdered sugar, one cup at a time, beating until smooth and fluffy. If the frosting seems too thick, you can add a little more cream or milk to reach your desired consistency.
3. Assemble the Cake:
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
Spread a generous amount of caramel frosting over the first layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining caramel frosting.
Garnish with additional toasted pecans and a drizzle of caramel sauce, if desired.
4. Serve:
Slice and enjoy this rich, moist, and flavorful Banana Pecan Caramel Layer Cake!
Tips:
Bananas: Make sure the bananas are very ripe for the best flavor. Overripe bananas are sweeter and more flavorful.
Toasting Pecans: Toasting the pecans will enhance their flavor. Simply place them on a baking sheet in a preheated 350°F (175°C) oven for 8-10 minutes, stirring occasionally, until fragrant and lightly browned.
Caramel Frosting: If you find the frosting too runny, let it cool further before applying. If it’s too thick, you can adjust with a little more cream or milk to loosen it up.
